6 Heavenly Fruit-Filled Pastries

1. Strawberry Sweet Rolls

Ingredients
for 8 servings

DOUGH

½ cup unsalted butter, melted
2 cups whole milk, warm to the touch
½ cup granulated sugar
1 packet active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt
FILLING

4 tablespoons butter, softened
1 cup strawberry preserve
FROSTING

4 oz cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

Preparation

1. Generously grease a 9-inch (23 cm) cast iron or cake pan.
2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
3. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
4. Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
6. Preheat oven to 325˚F (160˚C).
7. After 1 hour, the dough should have nearly doubled in size.
8. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
9. Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
10. Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
11. In a small bowl combine the strawberry preserves and butter, stir to combine.
12. Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
13. Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
14. With a knife cut the rolled dough into 8 pieces.
15. Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
16. Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
17. While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
18. Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
19. Enjoy!

2. Summer Berry Buckle

Ingredients
for 10 servings

½ cup butter, softened
½ cup sugar
¼ cup brown sugar
3 eggs
1 teaspoon vanilla
1 ½ cups flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon baking powder
4 ½ cups mixed berry, blackberries, blueberries, raspberries
powdered sugar, to taste

Preparation

1. Preheat oven to 350°F (180°C).
2. Grease a 9-inch (23 cm) cake pan with butter.
3. In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
4. Add the eggs one at a time, then add the vanilla. Whisk until combined.
5. Fold in the flour, salt, cinnamon, and baking powder until combined.
6. Fold in the berries.
7. Transfer to a baking pan.
8. Bake for 40 minutes, or until golden brown.
9. Cool for 30 minutes before serving.
10. Slice and sprinkle with powdered sugar.
11. Enjoy!

3. Strawberry Cheesecake Cake Roll

Ingredients
for 10 servings

6 eggs
2 cups sugar, divided
2 tablespoons oil
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla
1 ½ cups flour
¼ cup powdered sugar
8 oz cream cheese, softened
1 tablespoon vanilla
2 cups strawberry, sliced

Preparation

1. Preheat oven to 350°F (180°C).
2. In a bowl, whisk the eggs until pale yellow, about 2 minutes.
3. Add in the 1½ cups (300 grams) sugar and whisk again until combined.
4. Mix in oil, baking powder, salt, and vanilla.
5. Add in flour, and fold until smooth and combined.
6. Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
7. Bake for 10-15 minutes, or until cooked through.
8. Lay out a kitchen towel and sprinkle with powdered sugar.
9. Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
10. Refrigerate cake for 30 minutes.
11. In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
12. Place the cake on the counter and unroll.
13. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
14. Tightly roll the cake bake up, this time just using the towel as a guide.
15. Top with powdered sugar.
16. Slice and serve.
17. Enjoy!

4. Fruit and Cream Cheese Breakfast Pastries

Ingredients
for 18 pastries

8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
flour, to coat workstation
2 sheets puff pastry, thawed
strawberry, stems removed and sliced
raspberry
blackberry

Preparation

1. Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
2. In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
3. Lightly flour the surface and roll out puff pastry on top to flatten.
4. Cut each sheet of puff pastry into 9 equal squares.
5. On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
6. NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
7. Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
8. Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
9. Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
10. Bake for 15-20 minutes or until pastry is golden brown and puffed.
11. Enjoy!

5. Peach Pockets

Ingredients
for 8 servings

3 cups all-purpose flour
½ teaspoon salt
½ tablespoon sugar
⅔ cup coconut oil
¾ cup cold water
1 ½ tablespoons peach preserve
1 tablespoon butter
2 peaches, diced
2 teaspoons lemon juice
½ teaspoon cinnamon
1 egg
1 cup powdered sugar
2 tablespoons milk

Preparation

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and sugar.
3. Add the coconut oil to the dry ingredients and mix together using a fork or your fingers.
4. Add the cold water to the dough, a little at a time, and continue to mix until dough forms a ball.
5. Cut dough into two equal parts and flatten them into 1-inch (2 ½ cm) thick disks. Wrap the disks in plastic wrap and chill for one hour.
6. Add the peach preserves and butter to a small microwave-safe bowl and heat in the microwave for about 20 seconds or until butter has melted. Stir to combine.
7. Dice the peaches and put them in a medium bowl.
8. Add the preserve mixture, lemon juice, and cinnamon to the peaches and mix until peaches are well-coated.
9. Remove one of the dough disks from the refrigerator.
10. Lightly flour your work surface, dough, and rolling pin.
11. Roll out the dough to form a large rectangle about ⅛-inch (3 mm) thick.
12. Cut the dough into an even number of small rectangles.
13. Beat the egg in a small bowl. Brush the edges of half of the rectangles with the egg wash.
14. Spoon one tablespoon of the peach mixture into the center of each brushed rectangle.
15. Place another rectangle of the same size over the one with the filling. Lightly press down.
16. Use a fork to seal the edges around each rectangle, then lightly poke the tops of each rectangle a few times. Brush the edges and tops of the dough with the egg wash.
17. Place the pockets on parchment-lined baking sheets and place in the freezer as you repeat the same process with the other dough disk.
18. Bake for 30-35 minutes or until dough is golden brown.
19. For the glaze, mix together powdered sugar and milk until smooth.
20. Drizzle peach pockets with glaze and serve.
21. Enjoy!

6. 5 Ingredient Berries & Cream Hand Pies

Ingredients
for 6 hand pies

⅓ cup berry jam
8 oz cream cheese, softened
2 pie crusts
1 egg
1 tablespoon water, plus extra for crimping

Preparation

1. Preheat oven to 400°F (200°C).
2. Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
3. Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
4. Using your finger, lightly wet the edges of the cut rounds with water.
5. Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
6. In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
7. Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
8. Arrange the pies on a parchment paper-lined baking sheet.
9. Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
10. Enjoy!